Homemade Chocolate Covered Strawberries
This recipe includes everything you need to know to make picture-perfect chocolate covered strawberries at home. I used dark chocolate with a white chocolate drizzle, but you can get creative with your chocolate choices and toppings.
Servings: 4
Calories: 425kcal
Equipment
- double boiler or microwave safe bowl
Ingredients
Chocolate Covered Strawberries:
- 1 pound fresh strawberries room temperature
- 8 ounces chocolate baking bar (bittersweet, semi-sweet, milk, or white) chopped
- 2 teaspoons vegetable oil
White Chocolate Drizzle (optional):
- 2 ounces white chocolate baking bar or white melting wafers
- ½ teaspoon vegetable oil (not needed if using melting wafers)
Instructions
- Line a baking sheet with wax paper or parchment. Set aside.
- If you're planning to dip the chocolate covered strawberries into additional toppings, prep the toppings before you begin dipping.
- Rinse strawberries and dry them thoroughly. It's CRUCIAL that the berries not be wet when dipping them.1 pound fresh strawberries
- Add the chopped chocolate and oil to the bowl of a double boiler or to a small, microwave safe bowl. Melt the chocolate in a double boiler or in the microwave on 50% power in 30 second increments, stirring frequently until the chocolate is melted and smooth.8 ounces chocolate baking bar, 2 teaspoons vegetable oil
- Holding the strawberries by the stem, dip each berry one at a time into the melted chocolate. Gently scrape the excess chocolate from the bottom of the berry along the rim of the bowl and place the berries on the prepared baking sheet. (If you are dipping your berries into additional toppings, do so just after dipping into the chocolate before placing them on the baking sheet.) Leave the chocolate-dipped berries to set at room temperature.
- Once the chocolate has set, melt the white chocolate for drizzling along with the oil (if using) using the same method as you did for the dipping chocolate and stir until smooth.2 ounces white chocolate baking bar or white melting wafers, ½ teaspoon vegetable oil
- Transfer the melted chocolate to a small piping bag (or a plastic bag with a tiny corner snipped off or use a spoon) and drizzle the chocolate over the berries. Again leave the berries and chocolate to set at room temperature.
- Once the chocolate is set, enjoy!
Video
Notes
For the best results, use good quality chocolate. I recommend using a chocolate baking bar (I used Ghirardelli bittersweet chocolate baking bar (60% cacao) for dark chocolate covered strawberries and Ghirardelli white chocolate baking bar for the white chocolate drizzle). Avoid using chocolate chips, as they include stabilizing ingredients and won't melt to such a beautifully smooth consistency.
Storage: If storing dipped berries for no more than 24 hours, store them in a single layer in a loosely sealed container at room temperature. If you want to store the berries for up to 3 days, they'll need to be refrigerated. Store the berries in a single layer in a loosely sealed container lined with paper towels in the fridge. The paper towels will help to absorb any condensation that forms on the chocolate.
If you're in a hurry and need the chocolate to set more quickly, briefly refrigerate the berries after dipping and drizzling for about 10 minutes just to set the chocolate.
Nutrition
Calories: 425kcal | Carbohydrates: 51g | Protein: 4g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 3mg | Sodium: 23mg | Potassium: 378mg | Fiber: 5g | Sugar: 43g | Vitamin A: 18IU | Vitamin C: 67mg | Calcium: 60mg | Iron: 2mg
